14.5 oz canned tomatoes diced italian-style canned
8 oz chive-and-onion cream cheese
3 cups chicken breasts cubed cooked
10 oz pkt spinach frozen thawed chopped
1 tablespoon olive oil
1 cup onion finely chopped ( 1 medium)
0.5 teaspoon pepper
8 ounces rigatoni uncooked
0.5 teaspoon salt
6 oz mozzarella cheese shredded
Equipment
bowl
paper towels
oven
baking pan
Directions
Prepare rigatoni according to package directions.
Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.
Bake at 375 for 15 minutes or just until tender.
Transfer onion to a large bowl, and set aside.
Drain chopped spinach well, pressing between layers of paper towels.
Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
Bake, covered, at 375 for 30 minutes; uncover and bake 15 more minutes or until bubbly.
Sausage 'n' Spinach Pasta
Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.
